Yes, Lisa - freeze away! While you can freeze them after baking, my favorite way to freeze cookies is pre-cooking. Drop the dough balls onto a cookie sheet and freeze for 20ish minutes; then remove from the tray and store in the freezer in an airtight container or ziplok bag. Then, when you want a half-dozen or so fresh, go right ahead and make them. Bake as you normally would, with just a little longer time, as needed.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.